Piment d Espelette, the French pepper

• Origin & Quality – Protected specialty from France, traditionally cultivated.
• Taste & Use – Mild, fruity and spicy, perfect for many dishes.
• Tradition & craftsmanship – hand-harvested, sun-dried, with certified packaging.

MANUFACTURE
The chilies are harvested by hand, sun-dried, and then gently processed in special ovens. They are then carefully sorted and ground into a fine powder. This traditional processing ensures their characteristic bright red color and intense aroma. According to ancient tradition, whole chili braids made from Piment d'Espelette are also available. After harvesting, they are hung on house facades to dry and later sold at markets.

USE
Piment d'Espelette adds a delicate, warm flavor to meat, fish, and vegetable dishes. It's often used in sauces, marinades, and even chocolate or desserts. In French cuisine, it's a key ingredient in the famous "Poulet Basquaise" – a traditional chicken dish braised in a flavorful sauce made with tomatoes, bell peppers, onions, garlic, and, of course, Piment d'Espelette.

GOOD TO KNOW
Piment d'Espelette is the only chili variety in France with a Protected Designation of Origin (AOP). To ensure authenticity, the spice is packaged in a glass jar rather than the traditional screw-top jar. The jar is also packaged in a cardboard box to protect it from light. The pods come from the French Basque Country, more specifically from the region around Espelette, where they have been cultivated since the 17th century. With its fruity, spicy aroma and mild heat of around 4,000 Scoville units, it is often used as a substitute for black pepper in Basque cuisine and is considered a refined spice. It is usually used as a powder or paste in French and Basque dishes.

TASTE
Piment d'Espelette has a pleasantly fruity and spicy note with a subtle sweetness and a mild heat of approximately 4,000 Scoville units. Its flavor is reminiscent of a blend of paprika and cayenne pepper, yet without being overpowering or too hot.